Hotel General Manager : A Professional Looking For New Challenges

Experienced Hotel General Manager Guest Services

Operational Efficiency

Accomplished Hotel General Manager with over a decade of experience in leading teams to achieve high performance in hotel and standalone restaurant operations. Excel at operational efficiency, team leadership, and financial management, boasting a track record of significantly increasing guest satisfaction scores and profitability.

Date of Birth 6th December 1984

Gender Male Male

Nationality Indian

Marital Status Single

Permanent Add Bankura,

West Bengal, India.

ARINDAM CHOUDHURY

A premier 4-star luxury hotel and casino located in the Nakasero business district of Kampala, featuring 120 elegantly appointed rooms, high-end dining, and full-service spa facilities generating an annual turnover of $3.6M. Spearheading a team of 100+ personnel overseeing all aspects of hotel operations, including finance, sales, marketing, human resources while ensuring 100% compliance with health, safety, and hospitality standards. Successfully managed multiple capital projects cumulatively valued at over $1M, enhancing the property aesthetic and guest experience. Generated financial reports and controlled P&L, sustaining profitability and cutting costs by 15% without compromising the quality of services. Responsible for directing culinary and bar operations for the hotel's Seafood Restaurant and Sky Bar, optimizing menu costing and inventory for premium international cuisine.

Streamlining front-office and housekeeping workflows, contributing to a consistent 8/10 rating for staff excellence and cleanliness. Implemented a comprehensive training program that improved guest satisfaction scores by 22% within the first year.

Negotiated with vendors resulting in a 12% reduction in supply costs while maintaining the quality of amenities offered to guests. Have successfully developed strong relationships with key stakeholders, including owners, investors and local community leaders, to drive business objectives and foster a positive brand image.

Managing vendor relationships and procurement for on-site designer stores and spa facilities.

PROFESSIONAL EXPERIENCE

Hotel General Manager Jan 2025 - Present

Meilin International Hotel - Kampala, Uganda, East Africa **********@*****.***

Uganda +256-*********

KAMPALA, UGANDA

CONTACT INFORMATION

EDUCATION

LANGUAGE

Courses certified by Project Management

Institute (PMI) May 2021

Lean Six Sigma Foundations

Lean Six Sigma: Define & Measure Tools

BBA in Hospitality Management & Catering

Technology, Applied Nutrition & Tourism

from NIMAS institute of Management

(AICTE approved) under AAI-DU from

Kolkata, India Sep 2006

Certificate Course in Information

Technology (e-DAST) from CMC, West

Bengal, India Nov 2002

PERSONAL DETAILS

linkedin.com/in/arindam-choudhury

CAREER OBJECTIVE

General Manager Operations March 2023 - Dec 2024

SCI UGANDA - Kampala, Uganda, East Africa

BUSINESS VENTURES INCLUDE :-

EXPLORERS HUB : A 3-star boutique business hotel in the heart of Kampala's upscale Kololo district, featuring 53 rooms, farm-to-table dining, and a focus on sustainable hospitality.

TAMARAI : A renowned premium casual/fine-dining restaurant and lounge in Kampala specializing in authentic Thai and Asian Fusion cuisine, featuring unique open-air garden seating and a boutique tea and cocktail bar. REVIVÉ BY ARK ORGANICS : A premier farm-to-table boutique restaurant and urban farm in Kampala’s Kololo district, dedicated to sustainable, organic dining and a

'zero-miles' supply chain model.

ARK ORGANICS : A vertically integrated sustainable agribusiness and wellness brand comprising a 100+ acre organic farm in Kapeeka, an urban farm-to-table restaurant (Revive), and a premium organic retail chain in Kampala.

IELTS Academic – Overall Band Score: 6.5

(CEFR B2), British Council/IDP, May 2025

ENGLISH: Fluent

HINDI: Fluent

SPANISH: Intermediate

Operations Manager Oct 2020- March 2023

Kati Kati (Africa) Ltd. – Kampala, Uganda, East Africa KEY ACHIEVEMENTS

Reduced Operating Costs: -

Strategically realigned hotel operations

to reduce costs by 12%, improving

profitability metrics.

Increased Guest Satisfaction: -

Initiated a service-focused training

program that raised guest satisfaction

scores by 22% in one year.

Award-Winning Customer Service: -

Successfully led the team to achieve

external brand recognition for

exceptional customer service in the

region.

Streamlined Inventory Management: -

Adopted new inventory protocols which

decreased waste and operational

expenses by over $25K.

PRIME RESPONSIBILITIES INCLUDE :-

Managed day-to-day operations for a 40+ unit hotel along with 2 restaurants and a supermarket, while improving operational efficiency and guest satisfaction through strategic planning and securing a revenue of $2.5M annually. Achieved an 18% increase in online customer satisfaction ratings by streamlining guest service protocols.

Coordinated the renovation of guest rooms and common areas, completing the project 10% under budget and 2 weeks ahead of schedule. Oversaw the hiring, training, and mentorship of a staff of 80, raising service standards and reducing staff turnover by 16%.

Implemented new inventory management system that decreased waste and saved the organization $25K annually.

Spearheaded the implementation of an AI-driven demand forecasting system across our restaurants resulting in a 15% reduction in food waste and a 10% increase in overall profitability within 12 months. Orchestrated the rollout of a cutting-edge contactless ordering and payment platform, enhancing customer satisfaction scores by 20% and reducing average table turn time by 18 minutes.

Led the development and execution of a comprehensive sustainability initiative, achieving a 30% reduction in single-use plastics and earning the company a prestigious industry environmental award.

Collaborate with corporate stakeholders to develop and execute marketing and promotional campaigns to attract new customers and retain existing ones. Implement cost-control measures and operational efficiencies to optimize financial performance and maximize profitability.

A leading multi-cuisine restaurant and leisure complex located on the Lugogo Bypass, featuring four distinct dining concepts, two bars, and premium conference facilities for up to 300 delegates within the premise and 1,800 around the open garden area.

Managed an annual budget of $1.4M effectively, reducing operational costs by 10% while maintaining high quality standards.

Coordinated successful staff reorganization that increased overall productivity by 20%.

Achieved 105% of revenue targets consistently over 2 years by implementing a guest loyalty program that increased repeat visits by 20%. Drove a 12% reduction in food wastage through the introduction of a new inventory tracking system and standardized portion control. Managed and mentored a team of 50+ members, reducing staff turnover by 25% through a structured coaching and incentive framework. Maintained 100% compliance with local health department regulations and achieved a 4.5/5 average rating on delivery platforms like Jumia & Glovo. Monitored inventory levels, placing orders and managing supplier relationships to ensure timely deliveries.

Analyzed sales data and performance metrics, identifying areas for improvement and implementing effective solutions.

RESTAURANT MANAGER July 2019- Aug 2020

Seazen Hospitality & Catering Co. (Melenzane Restaurant) - Kuwait City A premier Italian-fusion dining concept with multiple locations across the Gulf & Middle East, celebrated for blending authentic Sicilian recipes with modern innovation and a distinctive industrial-chic atmosphere. Increased customer satisfaction scores by 15% by implementing a new customer feedback program and ongoing staff training initiatives. Successfully managed a team of 35, optimizing staffing levels and reducing labor costs by 7% over a year.

Led cross-departmental collaboration for major events, realizing a 25% increase in event-related revenue.

Operational Oversight

Financial Management

Team Leadership

Staff Training & Development

Microsoft Office Proficiency

Project Management

KEY SKILLS

COURSES & CERTIFICATIONS

Corporate Finance Foundations

certified by National Association of

State Boards of Accountancy (NASBA).

Finance for Non-Financial Managers

certified by National Association of

State Boards of Accountancy (NASBA).

Finance Foundations- Income Taxes

certified by LinkedIn Learning.

Forecasting Using Financial

Statements certified by National

Association of State Boards of

Accountancy (NASBA).

Forecasting Using Financial

Statements certified by Project

Management Institute (PMI).

Excel Essential Training

(Office/Microsoft 365) certified by

National Association of State Boards of

Accountancy (NASBA).

PowerPoint Essential Training

(Office/Microsoft 365) certified by

LinkedIn Learning.

Transition from Manager to A LEADER

certified by Project Management

Institute (PMI).

Cost Reduction and Profit

Maximization certified by LinkedIn

Learning.

Development Of Emotional

Intelligence certified by Project

Management Institute (PMI).

HACCP Certification (Rina Training

Academy).

Industrial Training – Taj Vivanta

Vadodara India.

Vocational Training – Quality Inn,

Kolkata India.

ARINDAMCHOUDHURY

Revamped menu offerings in collaboration with culinary team, which resulted in a 18% boost in restaurant sales.

Managed procurement processes, negotiating with vendors to secure a 10% cost reduction in supplies.

Championed a green initiative, achieving a 28% waste reduction through new sustainable practices.

Monitor customer feedback and address complaints promptly, maintaining a high standard of customer service.

ASSISTANT RESTAURANT MANAGER Aug 2016- Apr 2019

Mandela Group of Companies (Café Javas) - Kampala, Uganda, East Africa Café Javas (often referred to as CJ's) is a prominent East African restaurant chain, operating a total of 16 branches across Uganda and Nairobi, best described as a quick-casual, family-friendly dining destination known for its massive portions, consistent service, and vibrant atmosphere.

Daily Operations & Service Standards.

Team Supervision & Staff Development.

Commercial Performance & Control.

FOOD & BEVERAGE SUPERVISOR Oct 2013- May 2016

JW Marriott – Mumbai, India

A premier 5-star beachfront luxury hotel known for its stunning Arabian Sea views, celebrity sightings, and opulent amenities. It features 358 refined rooms, the acclaimed Quan Spa, three outdoor pools, and iconic dining options like Lotus Café and Dashanzi.

PERSONAL ATTRIBUTES

Adaptability

Team Oriented

Entrepreneurial Skill

Excellent Leadership Quality

Analytical Skills

Excellent Interpersonal Skill

Quick Learner

Effective Communicator

Result oriented

Problem Solving Skill

INTERESTS

Hospitality Industry Excellence

Passion for driving the standards of hospitality to new heights through innovation and top-notch service.

Continuous Professional Development

Committed to lifelong learning and staying current with the latest trends in hotel management and guest relations.

Community Outreach

Engaging with local community projects to forge

stronger connections and enhance the hotel's social responsibility.

Contact this candidate